topped with a creamy sauce of spinach and mushrooms
Delicious mushrooms and shiitakes sautéed with garlic to accompany the sweet and spicy flavour of the pumpkin and finished with some roasted almonds.
You can do it!
tree nut, wheat, gluten
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash and peel the pumpkin. Cut it into small cubes. Mix it with the vegetable seasoning, 1 tablespoon of olive oil and salt to taste. Place it on a baking tray with baking paper and cook it in the oven for approx. 10-12 minutes until tender. Remove from the oven and mash it with a fork to a nice puree. Leave the oven on!
For the sauce: soak the dried mushrooms in a bowl with boiling water. Wash the mushrooms, peel the garlic and onion and cut them all in small pieces. Sauté the spinach with 1 tablespoon of olive oil for a few seconds in a frying pan. Set aside. Sauté the onion and garlic without letting them brown. Use a hand blender to blend the onion, garlic, spinach and almond milk to a smooth cream. Set aside.
In the same pan, sauté the dried mushrooms and mushrooms until they brown. Add the rice flour and mix it all together. Add the spinach cream while stirring until the flour dissolves. Continue stirring and once it boils, lower the heat and let it cook for 2 more minutes. Set aside.
Bring water to a boil in a large pot and turn off the heat. Add salt to taste. Place the cannelloni in the water, wait for 5 minutes and remove them. Use a spoon to fill the cannelloni with the roasted pumpkin puree.